Recipe Category: Rice
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Ingredients
SERVES 3 as a main or 6 as a first course – Cooker: 5- to 7-quart – Time: 22 minutes at HIGH pressure
- 4 tablespoons olive oil
- ¼ cup finely chopped shallots or white onion
- 1½ cups Brown Carnaroli rice
- 3½ cups low-sodium chicken or vegetable broth
- 3 cups water
- 1 large or 2 medium zucchini (10 to 12 ounces), cut into ½-inch dice
- 1 cup frozen petite peas, thawed
- 1 (½-pound) bunch arugula, large stems discarded and leaves coarsely chopped
- salt and freshly ground black pepper.
- 2 tablespoons butter
- ¾ to 1 cup freshly grated Parmesan cheese, to taste
Method
- In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, heat 2 tablespoons of the oil over medium heat until hot
- Add the shallots and cook, stirring a few times, until softened, about 2 minute
- Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains
- Add 3 cups of the broth and the water
- Close and lock the lid
- If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 22 minutes
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons over medium-high heat
- Add the zucchini and cook until just tender, about 2 minutes, stirring constantly
- Add the peas and arugula and cook until the arugula is wilted, about 1 minute
- Add the remaining ½ cup broth, season to taste with salt and pepper and bring to a simmer
- Remove from the heat and set aside until the risotto is done
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Stir in the butter
- Replace the cover and let stand a few minutes to thicken and set up
- Stir the vegetables and their liquid into the risotto and heat, uncovered, over medium heat until the rice is creamy, about 1 minute
- Season the risotto with salt and pepper to taste
- Spoon the risotto into shallow bowls and serve with the Parmesan on the side for sprinkling
Full List of Rice Recipes
Full List of Peas Recipes